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Spinach-Artichoke Gnocchi Skillet with Feta Recipe

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4.3 from 44 reviews

This Spinach-Artichoke Gnocchi Skillet is a quick, easy, and flavorful one-pan meal perfect for a busy weeknight. Pillowy gnocchi is crisped in brown butter and infused with garlic, while nutrient-rich spinach and artichokes add fiber and color. Finished with a creamy sauce and salty feta cheese, it’s a comforting dish that comes together in just 35 minutes with minimal cleanup.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Skillet Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, thinly sliced (about 1 tablespoon)
  • 2 tablespoons unsalted butter
  • 12 ounces gnocchi (about 2 cups)
  • 1 (5-ounce) package baby spinach
  • 1 (12-ounce) package frozen artichoke hearts, thawed and chopped (about 2 cups)
  • ½ cup heavy cream
  • ½ cup crumbled feta cheese, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 tablespoon thinly sliced fresh chives

Instructions

  1. Prepare Garlic Oil: Heat 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the thinly sliced garlic and cook, stirring often, until golden brown, about 5 minutes. Remove the skillet from heat and use a slotted spoon to transfer the garlic to a paper towel–lined plate, reserving the garlic-infused oil in the pan.
  2. Cook Gnocchi: Add 2 tablespoons of unsalted butter to the reserved garlic oil and swirl over medium-high heat until melted. Add the gnocchi and cook, stirring and tossing occasionally, until the gnocchi is golden brown and crisp on the outside, about 8 to 10 minutes. Spoon the cooked gnocchi into a medium bowl and set aside. Reserve the oil in the pan.
  3. Sauté Vegetables: Add the baby spinach and thawed, chopped artichoke hearts to the skillet over medium heat. Stir and fold the mixture until the spinach has just wilted, about 2 minutes. Return the gnocchi to the pan and stir to combine all ingredients evenly.
  4. Make Creamy Sauce and Finish: Remove the skillet from heat. Stir in ½ cup heavy cream and ¼ cup crumbled feta cheese until the sauce is creamy and well combined, about 1 minute. Add 2 tablespoons lemon juice and 1 teaspoon Italian seasoning; stir thoroughly to combine all flavors.
  5. Garnish and Serve: Top the skillet with the remaining ¼ cup feta cheese, thinly sliced fresh chives, and the reserved crispy garlic slices. Serve immediately as a satisfying one-pan meal or pair with a fresh green salad for extra veggies.

Notes

  • Watch garlic carefully while cooking to prevent burning, which causes bitterness. Use garlic powder as a quick substitute if time is limited.
  • Any variety of gnocchi works well; for variation, add sun-dried tomatoes.
  • This dish can be served cold as a pasta salad and kept refrigerated for up to 1 day.
  • Feta cheese is salty; reduce amount or substitute for a lower-sodium cheese if managing sodium intake.
  • Adding extra spinach boosts nutrition with antioxidants and vitamins beneficial for eye health and immunity.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/spinach-artichoke-gnocchi-skillet-with-feta-recipe/